Tuesday, July 17, 2007

Roasted Mediterranean Vegetables


I love this dish because it is so very tasty and indispensably versatile. It is shown in the picture by itself, but can be served as a vegan or vegetarian main course with a couscous pilaf or a risotto, as a side dish, or as a salad topping. Even leftovers make a fantastic wrap or sandwich with some lemony mayo, romaine lettuce, and some mozzarella cheese.

I used yams, white potatoes, Vidalia onion, red bell peppers, yellow sweet peppers, and portobello mushrooms, but it can be switched up any which way and could also include cubed yellow squash or zucchini, asparagus, or thinly sliced baby eggplant. Have fun!

RECIPE:

For the dressing:

  • 6 cloves garlic
  • 1 tsp dried, crushed rosemary or 1 tbsp fresh, chopped
  • 1 tsp dried oregano or 1 tbsp fresh fresh leaves
  • ½ tsp dried thyme or ½ tbsp fresh leaves
  • juice of 2 lemons
  • ¼ cup of good olive oil
  • salt and pepper to taste (this dressing flavors ALL the veggies and combines with the juices they release, so it should be a little saltier/spicier than if it was to be used alone)

Either place all of the ingredients in a food processor, blender, or magic bullet and puree until smooth or mince the garlic and combine in a bowl. Set aside.

For Veggies:

  • 1 large yam
  • 2 small potatoes
  • 1 c baby carrot
  • 1 large vidalia onion
  • 1 red bell pepper
  • 3-4 small yellow sweet peppers
  • 3 large portobello mushrooms
  • Preheat the oven to 475 degrees and put a large pot of lightly salted water to boil
  • Peel the yam and potatoes and cut into large chunks
  • Rinse the mushrooms, pat dry and cut into large chunks
  • Seed the peppers and cut into large chunks
  • When water is boiling, boil the potato and yam pieces for 2 minutes to parboil and then drain in a colander
  • Combine all the veggies in a large mixing bowl, pour the dressing over and mix well with a rubber spatula until all veggies are coated evenly
the picture also illustrates approximate size of vegetables before roasting

  • Pour vegetables onto 2 shallow baking pans in a single layer
  • Roast for 20-25 minutes and flip, then roast 15-20 minutes until they start to caramelize (juices on outside get a bit crisp and browned)
Remember that the vegetables can be varied in any way, just make sure that any root vegetables are parboiled before roasting to ensure that all veggies cook evenly.




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